Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru
Foods,
Год журнала:
2024,
Номер
13(3), С. 417 - 417
Опубликована: Янв. 27, 2024
Germination
is
an
effective
strategy
to
improve
the
nutritional
and
functional
quality
of
Andean
grains
such
as
quinoa
(Chenopodium
Willd.);
it
helps
reduce
anti-nutritional
components
enhance
digestibility
sensory
aspects
germinated.
This
work
aimed
evaluate
effect
germination
(0,
24,
48,
72
h)
on
physicochemical
properties,
content
bioactive
compounds,
antioxidant
capacity
three
varieties
quinoa:
white,
red,
black
high
from
Peru.
Color,
composition,
mineral
content,
phenolic
flavonoids,
activity
were
analyzed.
Additionally,
infrared
spectra
obtained
elucidate
structural
changes
during
germination.
The
results
showed
color
variations
significant
increases
(p
<
0.05)
in
proteins,
fiber,
minerals,
after
h
germination,
attributed
activation
enzymatic
pathways.
In
contrast,
a
decrease
intensity
groups
–CH–,
–CH2–,
C–OH,
–OH,
C–N.
Correlation
analysis
that
flavonoids
mainly
contributed
(r
=
0.612).
represents
promising
alternative
develop
ingredients
germinated
flour
with
improved
attributes.
Язык: Английский
Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (Cavia porcellus) Blood Erythrocytes and Tumbo (Passiflora tarminiana) Juice
Applied Sciences,
Год журнала:
2025,
Номер
15(2), С. 917 - 917
Опубликована: Янв. 17, 2025
Recently,
interest
in
developing
functional
foods
that
promote
health
has
grown
significantly.
This
study
aimed
to
evaluate
the
feasibility
of
microencapsulating
guinea
pig
blood
erythrocytes
by
vacuum
drying
and
incorporating
them
into
gummies
fortified
with
tumbo
juice.
Physicochemical
analysis
(proximate
analysis,
iron
content,
color,
pH,
soluble
solids,
particle
size)
group
Fourier
transform
infrared
spectrophotometry
were
performed
on
three
formulations
gummy
candy
added
encapsulated
from
(EEGPB):
F1
(4%
EEGPB),
F2
(5%
F3
(6%
EEGPB).
The
results
showed
a
significant
decrease
moisture
content
(52.02%
43.27%
F3)
increases
protein
(11.44%
(2.63
mg
Fe/g
contents
when
higher
EEGPB
levels
used.
Sensory
evaluation
revealed
was
most
acceptable
formulation
terms
taste,
aroma,
texture,
no
differences
color.
FTIR
confirmed
physical
incorporation
chemical
interactions
between
ingredients.
These
demonstrate
encapsulation
not
only
preserves
bioactive
compounds
but
also
improves
organoleptic
properties
gummies,
making
an
attractive
product
for
consumers.
In
conclusion,
this
technique
is
effective
fortifying
potential
application
other
food
products.
approach
represents
advance
development
innovative
foods.
Язык: Английский
Preliminary Assessment of Tara Gum as a Wall Material: Physicochemical, Structural, Thermal, and Rheological Analyses of Different Drying Methods
Polymers,
Год журнала:
2024,
Номер
16(6), С. 838 - 838
Опубликована: Март 19, 2024
Tara
gum,
a
natural
biopolymer
extracted
from
Caesalpinia
spinosa
seeds,
was
investigated
in
this
study.
Wall
materials
were
produced
using
spray
drying,
forced
convection,
and
vacuum
oven
drying.
In
addition,
commercial
sample
obtained
through
mechanical
methods
direct
milling
used
as
reference.
The
gums
exhibited
low
moisture
content
(8.63%
to
12.55%),
water
activity
(0.37
0.41),
bulk
density
(0.43
0.76
g/mL),
hygroscopicity
(10.51%
11.42%).
This
allows
adequate
physical
microbiological
stability
during
storage.
Polydisperse
particles
obtained,
ranging
size
3.46
µm
139.60
µm.
Fourier
transform
infrared
spectroscopy
characterisation
confirmed
the
polysaccharide
nature
of
tara
primarily
composed
galactomannans.
Among
drying
methods,
gum
with
best
physicochemical
characteristics,
including
higher
lightness,
moderate
stability,
smaller
particle
size,
high
glass
transition
temperature
(141.69
°C).
Regarding
rheological
properties,
it
demonstrated
non-Newtonian
pseudoplastic
behaviour
that
power
law
could
accurately
describe.
apparent
viscosity
aqueous
dispersions
decreased
increasing
temperature.
summary,
results
establish
potential
wall
material
applicable
food
pharmaceutical
industries.
Язык: Английский
Study of the Physical–Chemical, Thermal, Structural, and Rheological Properties of Four High Andean Varieties of Germinated Chenopodium quinoa
Polymers,
Год журнала:
2025,
Номер
17(3), С. 312 - 312
Опубликована: Янв. 24, 2025
Chenopodium
quinoa,
a
high
Andean
grain
with
excellent
nutritional
value
and
complex
molecular
structure,
presents
significant
challenges
in
the
bioavailability
of
nutrients
functionality
its
components.
Germination
as
biotechnological
strategy
generated
modifications
four
varieties
quinoa.
The
ungerminated
germinated
samples’
physical–chemical,
thermal,
structural,
rheological
properties
were
determined.
Results
showed
increases
protein
(14.13%
Black
Collana
Quinoa
(BCQ)
12.79%
Red
Pasankalla
(RPQ)),
phenolic
compounds
(30.81
mg
Gallic
Acid
Equivalent/100
g
RPQ),
flavonoids
(108.53
Quercetin
Yellow
Marangani
(YMQ)),
antioxidant
capacity
(up
to
241.43
μmol
Trolox
Equivalent/g
BCQ).
Thermal
analysis
gelatinization
temperature
(57.53
°C
59.45
RPQ)
reduction
enthalpy
(1.38
J/g
0.67
J/g).
Structural
similar
functional
groups,
but
variation
spectra
intensity
was
related
starches
proteins.
Rheological
exhibited
pseudoplastic
behavior
at
80
°C.
Principal
component
clear
difference
between
non-germinated
samples.
germination
process
significantly
modified
improving
generating
new
opportunities
for
application
development
biodegradable
materials
foods.
Язык: Английский
Technological Innovations and Circular Economy in the Valorization of Agri-Food By-Products: Advances, Challenges and Perspectives
Foods,
Год журнала:
2025,
Номер
14(11), С. 1950 - 1950
Опубликована: Май 30, 2025
The
valorization
of
agri-food
by-products
is
a
critical
pathway
toward
building
sustainable
food
systems,
reducing
waste,
and
advancing
the
circular
economy.
This
review
aims
to
identify
recent
advances,
key
challenges,
future
perspectives
in
this
field.
We
conducted
systematic
synthesis
159
peer-reviewed
studies
(2019–2025)
selected
based
on
quality
thematic
relevance
from
leading
international
databases.
analysis
focuses
emerging
technologies
such
as
ultrasound-assisted
extraction,
microencapsulation,
spray
drying,
lyophilization,
deep
eutectic
solvents,
colloidal
emphasizing
their
efficiency
recovering
bioactive
compounds
agro-industrial
by-products.
Significant
challenges
include
industrial
scalability,
economic
feasibility,
regulatory
compliance,
consumer
acceptance.
paper
also
discusses
current
applications
functional
foods
nutraceuticals,
outlining
promising
directions
for
sector.
Although
remain,
findings
offer
valuable
insights
researchers,
industry,
policymakers
aiming
foster
innovation
implement
strategies
aligned
with
economy
principles.
Язык: Английский
Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron
Applied Food Research,
Год журнала:
2024,
Номер
unknown, С. 100525 - 100525
Опубликована: Сен. 1, 2024
Язык: Английский
Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying
Molecules,
Год журнала:
2023,
Номер
28(23), С. 7875 - 7875
Опубликована: Ноя. 30, 2023
Nanoencapsulation
of
native
potato
bioactive
compounds
by
spray-drying
improves
their
stability
and
bioavailability.
The
joint
effect
the
inlet
temperature
ratio
encapsulant
(quinoa
starch/gum
arabic)
on
properties
nanocapsules
is
unknown.
purpose
this
study
was
to
determine
best
conditions
for
nanoencapsulation
these
compounds.
effects
two
temperatures
(96
116
°C)
ratios
(15
25%
w/v)
were
evaluated
using
a
factorial
design
during
phenolic
extracts.
During
study,
measurements
compounds,
flavonoids,
anthocyanins,
antioxidant
capacity,
various
physical
structural
carried
out.
Higher
increased
capacity.
However,
higher
concentration
caused
dilution
polyphenols
anthocyanins.
Instrumental
analyses
confirmed
effective
encapsulation
nuclei
in
wall
materials.
Both
factors,
temperature,
ratio,
reduced
nanocapsules’
humidity
water
activity.
Finally,
ideal
determined
be
an
°C
15%
w/v.
obtained
show
potential
application
food
industry.
Язык: Английский